Garlic chutney
Fiery red garlic and roasted cumin paste. Makes ½ cup
A very hot, deep-red paste of garlic, red chilli powder and roasted cumin with lemon juice and a little jaggery. Just a little adds a punch to bhel, sev puri, dabeli, vada pav and sandwiches. It keeps for a couple of weeks in a jar in the fridge.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 16
Ingredients
Method
0/3 doneStep 1: Roast 2 ½ tbsp cumin seeds in a dry pan over a medium heat for 1–2 minutes, until it smells toasty and darkens slightly. Leave to cool.
2 minStep 2: Put 1 ¼ oz garlic, the roasted cumin, 6 tbsp red chilli powder, 2 tbsp lemon juice, 1 tbsp oil, 1 tsp salt and 1 tbsp jaggery in a small blender or grinder.
Step 3: Blend to a fine paste, adding a spoonful of water if needed. Store in a clean jar in the fridge.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garlic chutney take?
- About 17 minutes in total: 15 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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